recipes
Spaghetti with lemon and artichoke pesto and grilled prawns
2021-05-08
Ingredients
- 3 garlic cloves
- 1 lemon, juice and zest
- 100g grated parmesan cheese
- 100g blanched almonds
- ½ tsp chili flakes
- 1 x 400g can artichokes hearts, drained
- 150-200ml extra virgin olive oil
- 8 king prawns
- 8 pancetta slices
- 1 x 200g packet fresh frozen spaghetti (Maypole)
Method
To make the pesto, blitz together with the garlic, lemon juice and zest, almonds, parmesan, chili and artichoke hearts with enough of the olive oil to make a smooth pesto. Next, peel the prawns, season with salt and pepper and roll in the pancetta. Heat a pan and grill the prawns quickly for a minute or two on both sides. Quickly cook the fresh frozen pasta for 2 minutes in salted boiling water. Place into a large pan, along with the pesto and 1 ladle full of the pasta cooking liquid and toss together well. Serve the spaghetti immediately into pasta plates with the pancetta prawns on top.
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